- Try these dip ideas for party season (04/24/16)
- Refreshing entree salad recipes (04/17/16)
- A Southern Illinois favorite and other buttery recipes (04/10/16)
- Recipes to celebrate a special birthday -- or a championship (04/03/16)
- Sauce and grill options to try this barbecue season (03/27/16)
- Tasty options for Easter dinner (03/20/16)
- Reader-submitted favorite recipes (03/13/16)
Recipe Swap: Neighbors and friends trade favorite recipes
Recipe collectors and area cooks have been busy sending in recipes this week to be included in this column. It is so nice to get mail and see what other cooks are making.
This week we have several readers who have shared favorites and these will give you something new to try. Enjoy and remember to send in your favorite recipes.
Cranberry White Fudge
Janice Friedrich of Cape Girardeau made this recipe for a recent Central Marching Band trip. She made the fudge, cut it and wrapped each piece in white parchment paper and tied each one carefully with black and orange ribbons. They were so cute, and the fudge was fabulous.
1 stick plus 1 teaspoon butter, no substitute
2 cups sugar
3/4 cup sour cream
1 (11-ounce) package Ghirardelli Classic white chips
1 (7-ounce) jar marshmallow creme
1 teaspoon vanilla
3 cups chopped pecans
3/4 cup dried cranberries, chopped
Line an 8-by-12-inch baking dish with foil. Use 1 teaspoon butter to grease top of foil and set aside. In a heavy saucepan, bring sugar, sour cream and 1 stick butter to a boil over medium heat. Cook and stir until candy thermometer reads 240 degrees, soft ball stage, about 15 minutes. Remove from heat, stir in chips, marshmallow creme and vanilla until smooth. Fold in nuts and cranberries. Pour into baking dish. Let stand at room temperature. When cool, cut into squares and remove foil and candy from dish. Refrigerate in airtight container.
Jo Leadbetter, a co-worker of mine, brings treats to the office often, and last week she brought these yummy bars. I just had to pass the recipe along. She also makes pecan pie bars that are so good this time of year.
1 (2-layer) package German chocolate cake mix
3/4 cup melted butter
1/3 cup evaporated milk
1 cup chocolate chips
1 cup chopped nuts
1/3 cup evaporated milk
Combine cake mix, butter and 1/3 cup milk in bowl. Mix well. Put half the mixture into a 9-by-13-inch baking pan. Bake at 350 degrees for 6 to 8 minutes. Sprinkle with chocolate chips and nuts. Melt caramels in a glass bowl in microwave, stirring frequently. Blend in 1/3 cup evaporated milk. Pour over chocolate chips an nuts. Spoon remaining cake mix mixture over top. Bake for 15 to 20 minutes longer. Cool. Cut into bars. Yields 32 bars.
Pecan Pie Bars
1 (18-ounce) package plain yellow cake mix
8 tablespoons (1 stick) butter, melted
1 large egg
3/4 cup dark corn syrup
1/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups chopped pecans or pecan halves
Preheat oven to 350 degrees. Set aside an ungreased 9-by-13-inch baking pan. Place cake mix, melted butter and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2-inch up the sides of the pan. Place pan in the oven. Bake crust until it just begins to brown, 20 minutes. Remove the pan from the oven and set aside. Meanwhile, prepare the filling. Place the corn syrup, brown sugar, eggs and vanilla in the same mixing bowl (no need to clean first). Blend with an electric mixer on medium speed until well combined, 1 minute. Pour the filling over the baked crust and spread with the rubber spatula so that the filling covers the entire surface. Place pan in the oven. Bake the bars until the crust is golden brown and the filling just starts to set, 22 to 25 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into 24 bars, and remove the bars from the pan with a metal spatula and serve.
Surprise Apple Bars
Doloris Meyr of Cape Girardeau is active at Good Shepherd Lutheran Church, and she shared this recipe with me that she recently made for a church meeting.
1 box German chocolate cake mix
1 can apple pie filling, chopped up
1 cup chopped pecans
Combine the cake mix and the pie filling together, stirring to blend well. Put mixture into a 9-by-13-inch pan. Top with chocolate chips, pecans and coconut. Bake at 350 degrees until done in the center. Cool slightly was serve.
Crock Pot Pizza
Chris Austin of Cape Girardeau shared a few recipes with me while we were working on a project together at the Senior Center. I look forward to trying each one of them.
1 1/2 pound ground beef
Green pepper, chopped
1 (16-ounce) jar spaghetti sauce
1 (16-ounce) jar pizza sauce
1 medium bag egg noodles
1 (4-ounce) package pepperoni
8 ounces shredded Cheddar cheese
8 ounces shredded mozzarella cheese
Brown ground beef, pepperoni and onion. Drain. Add sauces and simmer until hot. Cook noodles. Layer 2 times in crock pot: hamburger, noodles, pepperoni and cheese. Cook on low 3 1/2 hours.
Black Bean and Corn Burgers
1 can black beans, drained
1 can corn, drained
1/4 cup mild salsa
2/3 cup Italian seasoned dry bread crumbs
3 tablespoons chopped fresh cilantro
Reserve 1/2 cup beans. In bowl mash using fork remaining beans with salsa, stir in corn, 1/2 cup bread crumbs, cilantro and reserved beans. Shape into patties, coat with remaining bread crumbs and cook in skillet with 2 tablespoons oil over medium heat, turning once until heated through, about 4 to 5 minutes on each side.
Honey and Soy-Glazed Salmon
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons white vinegar
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/2 cup chopped onion
4 salmon fillets, 6 ounces each
Mix all ingredients together and pour over salmon fillets which have been placed on foil making sure you have enough foil to wrap them. Grill each for 10 to 12 minutes.
In last week's column one ingredient was incorrect in the cranberry gelatin salad. In the ingredient list there was 1 (10-ounce) carton orange relish, and it should be 1 (10-ounce) carton cranberry orange relish. If you missed that recipe, the correct version can be found online at semissourian.com. Have a wonderful week, and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at email@example.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.